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Views of the European food industry on nonthermal processing |
H. L. M. LELIEVELD, Food Processing, Unilever Research Vlaardingen, PO Box 114, Olivier van Noortland 120, Vlaardingen, 3130 AC, Netherlands Over the past few decennia a vast amount of research on nonthermal processing has been done in Europe, at both national and international level. Although much of that research was directed towards the stabilisation of food by inactivation of microorganisms and enzymes, a significant amount was done with other applications in mind, such as the harvesting of cellular substances from eukaryotic cells. Although European food legislation does not encourage the introduction of novel food processing technologies, some progress is made and slowly nonthermal processing finds practical applications.
Session 22, Establishing processing criteria in nonthermal food preservation
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